Preheat the oven to 350 degrees. Line muffin tins with about 22-24 liners; set aside.

In a bowl of a stand mixer beat together the sugar and butter until light and fluffy. Add egg yolks one at a time and beat well between additions. Add the vanilla and melted chocolate and blend well. In a separate bowl sift together the flour and baking powder. Add in thirds the flour and half the milk to the butter mixture; blend just until combined. Stir in mini chocolate chips. Beat the egg whites until stiff in a separate bowl. Fold in the egg whites into the chocolate mixture. Scoop evenly 2/3 full into the liners. Bake for about 20 minutes until a toothpick comes out clean when inserted into the center. Remove from oven and allow to set for 5 minutes before removing cupcakes to cooling rack. Allow to cool completely.

Strawberry Cream Cheese Frosting:

Combine all the ingredients and beat until blended and fluffy. Add sugar gradually until it’s the correct consistency. Place the frosting in a piping bag fitted with a large start tip and pipe on cooled cupcakes.

Ganache:

Heat cream and pour over the chopped chocolate. Stir until blended completely. Place the ganache and drizzle some over the cupcakes. With the remaining ganache dip strawberries into ganache and place on parchment lined baking sheet. Place dipped strawberries in the refrigerator to allow the ganache to set up. Meanwhile melt the white chocolate. Remove from the refrigerator and drizzle the melted white chocolate over the firm dipped berries. Place back in the refrigerator to allow white chocolate to firm up . Once the chocolate coating is firm on the berries place one on each cupcake.

I love these! I would do them as 2 separate desserts though. I would find the two together a bit too much…. Here’s a crazy thought: would it ever work to put a small strawberry or just pieces of strawberry (if they’re big strawberries) inside the muffin? How would that work with the batter inside? I am just looking for a little surprise inside… Should the strawberry be more jammy and not just a raw strawberry for it to work?!
Thank you for finding all the photos & thus refreshing your blog! I absolutely love everything I see!

Thank you! I guess you could separate the two. I like the drama effect though. Raw strawberry in the cupcake batter I have found to be a bit mushy and not a lot of flavor. If a filling is what your looking for , you could hollow out the center of the cupcake and pipe a thick strawberry jam inside or a Bavarian type filling with strawberry.